Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Peri Peri Chicken
Portuguese-African fire-grilled peri peri chicken with lemon and garlic sauce. Rubbing the peri peri paste under the skin as well as over it is what actually gets the chilli, garlic and paprika flavour into the meat, not just coating the surface.
Ingredients
Instructions
Blend chillies, garlic, paprika, oregano, lemon, oil and vinegar to a smooth paste.
Slash chicken deeply. Rub peri peri paste all over and under skin.
Marinate 4 hours or overnight.
Roast at 200°C for 40 minutes, basting.
Grill under broiler 5 minutes for charred skin.
Rest 10 minutes.
Serve with piri piri sauce and chips.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
